3/4 cup beet puree*
1 tablespoon lemon juice
1 1/2 teaspoons rice vinegar
1 cup sugar
1 stick butter, room temperature
3/4 teaspoon vanilla extract
3/4 teaspoon salt
3/4 teaspoon baking powder
1 1/4 cups flour
2 eggs
1/2 cup buttermilk
1 tablespoon natural cocoa powder (not Dutch Process, or dark cocoa powder)

In a mixing bowl or food processor, mix beet puree, vinegar, and lemon juice, followed by the rest of the ingredients [I added all the wet ingredients first, followed by the dry ingredients]. Mix until batter is smooth. Bake for 18 minutes at 350º, or until the cupcakes in the center spring back up when touched. Cool and frost with cream cheese frosting. 

*To prepare beet puree: boil or roast beets until tender and puree with an immersion blender or food processor until completely smooth.  Use fresh or freeze pre-measured quantities in a ziplock bag or freezer safe container.

Cream Cheese Frosting

1 8 ounce package cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
2 cups confectioner’s (powdered) sugar
1-2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

Beat all ingredients together with an electric mixer until smooth and fluffy.

Sophistimom via sweetdomesticity.blogspot.com